The name of this dish says it all. Bangin’ good shrimp, courtesy of Skinnytaste, is a delicious mix of stir-fried shrimp with a creamy sweet and spicy chili sauce served over a bed of shredded lettuce and purple cabbage. Enjoy with a serving of fluffy brown rice and you’ve got a well-balanced meal!

under 8 mins
lunch dinner

Ingredients for servings


  • 5 tablespoons light mayonnaise

  • 3 tablespoons Thai sweet chili sauce

  • 1 teaspoon Sriracha (to taste)

  • Shrimp

  • 1 pound large shrimp shelled and deveined (weight after peeled)

  • 2 teaspoons cornstarch

  • 1 teaspoon canola oil

  • 3 cups shredded iceberg lettuce

  • 1 cup shredded purple cabbage shredded purple cabbage

  • 4 tablespoons scallions chopped


  • In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.

  • Combine lettuce and cabbage and divide between four plates. Set aside.

  • Coat shrimp with cornstarch, mixing well with your hands.

  • Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes. Remove from pan and combine with the sauce coating well.

  • Place shrimp on lettuce and top with scallions.

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